Pea, mint and crème fraiche soup
- Total Time
Using frozen peas means this colourful soup couldn’t be easier, and it’s full of beautiful, fresh flavours too.
Calorie controlled cooking spray4 spray(s)
Spring Onions4 medium, trimmed and chopped
Garlic1 clove(s), minced
Peas, fresh or frozen650 g, defrosted
Vegetable stock cube(s)1 cube(s), 650ml vegetable stock, made with 1 stock cube
Mint, Fresh10 g, plus extra to garnish
Half Fat Crème Frâiche100 g
Half Fat Crème Frâiche4 teaspoons, level
Lemon(s)1 zest(s) of 1
Lemon Juice, Fresh10 ml
- Mist a large, deep pan with cooking spray and put over a medium heat. Add the spring onions and garlic, then cook for 2-3 minutes until starting to soften.
- Add the peas and stock, then simmer for 10 minutes until the peas are tender. Remove from the heat and reserve a scoop of the peas for the garnish.
- Add the spinach, mint, 100g crème fraîche, half the lemon zest and all of the lemon juice to the pan. Blend with a hand-held blender until smooth, then season well. Mix the remaining crème fraîche with 3 teaspoons of water. Serve the soup drizzled with the thinned crème fraîche and garnished with the reserved peas, mint leaves and the remaining lemon zest.